:: Ingredients for a bowl ::
10 cl ECO traditional vinegar
Quinoa
100 g small diced pumpkin
60 g pomegranate seeds ready to eat
½ avocado
40 g champignons
Radish sprouts
2 cl extra virgin olive oil, salt and pepper
:: Preparation ::
FOR MARINATED CHAMPIGNONS
Rinse the champignons and cut off the bottom of the stalks. In a bowl, mix together the vinegar (about 10 tablespoons), oil (about 2 tablespoons) and a little pepper. Thinly slice the champignons and marinate in the mixture for about 30 minutes. Then stir-fry the champignons in a pan.
FOR PUMPKIN
Once the pumpkin is cut into small dice, place in an ovenproof container and then add a little oil. Roast in an oven preheated to 170°C for about 15 minutes. The size of the dice will also influence the roasting time. Keep checking until it is al dente.
FOR QUINOA
To cook the quinoa, bring 3 parts of water to the boil. Add salt to taste and 1 part of quinoa. Leave to cook for 10 minutes and then leave to stand for 5 more minutes. Then drain and it is ready to serve.
COCONUTBOWL ARRANGEMENT
To begin with, place the quinoa at the bottom of the bowl. Then add the diced pumpkin, the champignons, the avocado, the pomegranate and the sprouts. Finally, drizzle with olive oil and vinegar to taste. If you have time, you can also make a vinegar reduction to round off the dish.
Original recipe created by https://www.lalolatakeaway.com/
Did you like this recipe? Keep on discovering how to use our vinegars and bittersweets
Opening the vinegar house as a shared space
For years, the vinegar house has been —and continues to be— our workspace, the place where we transform raw materials into vinegars with their own identity. But it is also history, family, craftsmanship and passion. That is why we want the vinegar house to be a living, open and shared space — a place where
The modernist flower that has accompanied us since 1908
In this blog, we’d like to share the story of a very special symbol that is with us every day: the modernist flower that forms part of our logo. This is no ordinary design. We recovered it from a letterhead dating back to 1915, created by Agustí Badia, founder of the vinegar house and first